Well, I’ve still got my leg in plaster but able to walk a bit on it now, so it’s great to get back in the kitchen and get cooking again. This is the only time I’ve ever been glad my kitchen is so small as I can pretty much plant myself in the middle and reach all the sides. And when it gets too much for me, I can perch on the bar-stool my husband borrowed from his local. I wonder how many other people have chopped veg or washed up sitting side-saddle on a bar-stool.
Anyway, I found I had a large amount of fresh (uncooked) beetroots in my fridge (they arrive in my weekly organic box delivery and I forget the cancel them sometimes!), so I tried a new recipe yesterday for beetroot and apple soup with cheesy scones. Both the soup and the scones were delicious, which is rather apt as I adapted the recipe from delicious. magazine (http://bit.ly/e3CcFV). If you’re not sure you will like it, just make half – the soup recipe is easily halved. You won’t want to only make half of the scones!
Here’s a copy of the photo that was with original recipe in the magazine:
And here’s how mine came out:
I was actually very pleased with the soup, it tasted more of apple than beetroot, so don’t let the colour put you off. If I make it again, I think I would leave out the caraway seeds though – much too strong a flavour for me. However the scones were fantastic, even made with gluten-free flour. My son, who is not Coeliac and doesn’t need to eat GF described them as “awesome” which is great coming from him. However, the scones are definitely best eaten hot and on the same day. I was going to try putting them in the freezer but they seem to be all gone, so I’ll test that another day.
To adapt the recipe for the scones, I just substituted gluten-free flour, in fact I used half Doves self-raising and half Juvela white mix, as that’s all I had in the house (I haven’t been shopping for a while, relying on famliy doing the shopping for me). I added a little extra baking powder and salt and a 1/2 tsp of Xantham gum. Also the original recipe called for Lancashire cheese but I used half strong Cheddar and half Red Leicester. I also found the cheese didn’t stick to the top unless I brushed them with milk. Here’s my modified GF version of the recipe:
Beetroot and Apple Soup with Cheese Scones
- 1kg beetroot, peeled and quartered
- 2 tbsp olive oil
- 2 tsp caraway seeds, plus extra, toasted, to serve (optional)
- 4-5 fresh thyme sprigs (or a tsp of dried thyme)
- Knob of unsalted butter
- 2 bramley apples, peeled, cored and chopped
- 1 eating apple, peeled, cored and chopped
- 1.6 litres vegetable stock
- Crème fraîche to serve
For the scones
- 250g gluten-free self-raising flour
- 1 tsp baking powder
- 1 tsp English mustard powder
- 1/2 tsp salt
- 50g butter
- 20g poppy seeds
- 1/2 tsp of Xantham gum
- 100g Lancashire or other cheese(s), grated
- About 150ml buttermilk*
(if you don’t have buttermilk, add 1 tbs white wine vinegar to 150ml regular milk and leave to stand for a few minutes)
- Preheat the oven to 200°C/fan180°C/gas 6. Toss the beetroot with the olive oil, caraway seeds and fresh thyme sprigs in a roasting tin. Season with salt and black pepper, then roast for 40-45 minutes until tender. Remove, then turn the oven up to 220°C/fan200°C/gas 7.
- Meanwhile, for the scones, sift the flour, baking powder, mustard powder and salt into a bowl. Rub the butter into the flour with your fingers until it’s incorporated. Stir in the poppy seeds, xantham gum, three-quarters of the cheese and enough buttermilk to bind the dry ingredients into a soft dough. Turn out onto a lightly floured surface and knead briefly.
- Dust a baking sheet with flour. Shape the dough into a rectangle about 20cm x 10cm and 2.5cm thick. Cut into 8 fingers, place on the baking sheet, brush with milk and sprinkle with the remaining cheese, then bake for 10-15 minutes until golden and risen. Set aside on a wire rack.
- For the soup, heat the butter in a pan. Fry the apples for 5 minutes until golden. Add the roasted beetroot and stock, then cook for 10 minutes. In a blender or with a stick blender, whizz the soup until smooth. Check the seasoning. Serve in bowls with crème fraîche swirled through, toasted caraway seeds scattered over and the scones on the side.
Meltingly delicious cheesy scones!!